Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

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A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.

The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.

Garden Fresh Pasta Salad

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We're ramping up here on Slice of Southern to celebrate Memorial Day!

We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree.  Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!

GARDEN FRESH PASTA SALAD

Growing up my mom always loved a good pasta salad.  She made it often because they go with everything.  I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!

During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken. 

They are easy to throw together and this one screams summer.  Fresh vegetables from your local farmer's market or grocery store are the star!  Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh!  And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.

Make sure to make this salad at your next gathering.  Memorial Day calls for reflection, good friends, family, and good food!  Everyone will rave about this and the bowl will be the first one empty!

Enjoy!






Garden Fresh Pasta Salad

serves 6-8

2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing


Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green.   Drain pasta and broccoli and transfer to a large bowl.

Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.  

Fresh Italian Pesto Pasta Salad

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We are still hanging on to summer in Los Angeles as the weather is alternating between very hot, to mild.  It's that time when it is noticeable that the season is starting to change. 

We've eaten salads all summer long and I'm not stopping yet.  I'm going to make all my summer favorites until the leaves fall.  Pasta salad is a classic dish and I love it.  So I thought I'd make one more for good measure.  Something a little different this time, just for fun.

I must confess that I'm addicted to visiting Barnes and Noble and sitting there having an iced tea and pastry while reading special edition cooking magazines.  I also might be know to buy a few!  So browsing one by BHG I came across a wonderful Italian Pesto Pasta Salad.  I also found the recipe on line and you can view it here.

This recipe was calling my name, and I know that MGG loves pesto.  I decided to make this Fresh Italian Pesto Pasta so we could munch on this throughout the week.  I followed their recipe with the exception of substituting the elbow macaroni with rotini.  The jarred pesto really helps pulling this together quickly.  I also wilted the arugula on the hot pasta as it was draining to give it a different texture. 

Fresh Italian Pesto Pasta Salad - Another summer staple

Tender white beans, spicy arugula and toasted pine nuts really go well with the pesto.  Topped with fresh grated parmesan set's this off with a salty bite that finishes this dish beautifully.

Serve this along side grilled chicken or fish. You can easily make this in 30 minutes.   It's light and flavorful and has the fresh ingredients that go so well together.  If you love pasta salads then this will need to be in your recipe box.  It will quickly become a family favorite.

Enjoy!




Fresh Italian Pesto Pasta Salad

serves 10

8 oz of rotini pasta
1 7oz jar of basil pesto
1/4 c red wine vinegar
1/4 tsp kosher salt
1 15oz can cannellini beans, rinsed and drained
2 cups baby arugula
1/4 c pine nuts, toasted
Freshly grated parmesan

Cook pasta according to package directions. Drain and rinse under cold water; set aside.

In a large bowl stir together pesto, vinegar, and salt. Add beans, pasta, arugula, and the pine nuts. Toss well. At this point you may serve it or refrigerate several hours.  Top with freshly grated cheese before serving.

Springtime Pasta Salad

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The weather is warming up, we are grilling outdoors more and I'm in the mood for summer.

Summer is "salad season".  Actually every season is salad season for those people trying to eat healthy.  I try, I really try. Fresh foods are our daily goal and we've been doing a great job of cutting out the processed foods.  Yea!

Summer reminds me of farmers markets with their abundance of fresh fruit and vegetables.  So this does spur me on to eat a lot more light and fresh salads.  

A sub-category of salads is Pasta Salads.  Hurray for pasta! I really like my pasta salads.  You can use all types of different pasta shapes and then you can customize what goes in it! Make a theme of it....are you feeling Greek today? How about a Greek pasta salad.  Or maybe you feel a little Mediterranean or even straight up American.  You can tailor a pasta salad by the veggie or ingredients you use to fit your theme.

Today, I'm feel Springy.  Fresh and light.  So I created a Springtime Pasta Salad loaded with asparagus, artichoke hearts and more.  It is the perfect as a side dish to a picnic, BBQ, or pot-luck.  

It's made with a vinaigrette so it keeps really well, and since there is "no mayo" you don't have to worry about the temperature.  

The 4th of July is coming up soon....keep this in mind.

Enjoy!




Springtime Pasta Salad

1/2 lb tri-color rotini pasta

1/2 bunch of asparagus
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 c cherry tomatoes halved or quartered if large
1/2 can quartered artichoke hearts, chopped

1/3 c feta cheese, crumbled (more for sprinkling)
1/2 package dry, Italian-style salad dressing mix
1/4 c extra virgin olive oil
2 Tbls balsamic vinegar
1 tsp dried italian seasoning
1/4 tsp salt

1/4 tsp ground black pepper 

Cook the pasta according to the directions on the package. Cook al dente. During the last 1 minute of cooking add the asparagus to the water with the pasta. Allow to cook 1 minute and remove with a slotted spoon to a cutting board. Drain pasta. Allow to cool 5 minutes. Cut asparagus in 1 inch pieces and add to a large bowl.

Add red and orange bell peppers, tomatoes, chopped artichoke hearts and feta cheese to the bowl. Add cooled pasta and toss to combine. Sprinkle with the dried salad dressing mix and cover and refrigerate for 1-2 hours.

In a small mason jar add the olive oil, balsamic vinegar, Italian seasoning, salt and pepper. Shake to combine. Set aside.

When ready to serve toss the pasta salad with enough dressing to coat well. Transfer to a serving dish and serve.

Lemon Pasta Salad with Arugula

I might be repeating myself but oh well.... I LOVE SALADS!

You may or may not know that on Sundays, you can usually find me in the kitchen making up some sort of salad that we can eat several times during the week. They are great as a side dish with dinner, or to take for lunch, or just for snacking!   I've made several with grains such as quinoa, faro, barley and others, but this week I turned to pasta.

The weather is warm...I'm craving pasta salad.

Something fresh and light.

This salad will knock your socks off.!  It's full of fresh flavors (lemon) and peppery bites (arugula) that make this pop in your mouth.

You know, this would be perfect for all those summer picnics, concerts in the park...or ....oh! how a Memorial Day?  This would be PERFECT for your Memorial Day cookout.

If you are not into pasta salad so much, here are some other great side dish/salads to choose from.

Veggie Gyro Salad

Asparagus Tabbouleh with Prosciutto

Artichoke and White Bean Salad

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

Creamy Ranch Slaw



Lemon Pasta Salad with Arugula

Serves 6

8 oz tri-color rotini pasta
4 oz boccoini  mozzarella,  quartered
1 pt cherry tomatoes,  halved
2 cups baby arugula

Lemon Vinaigrette:
zest of 1 lemon
2 T fresh lemon juice - 1 lemon
1 T extra virgin olive oil
1 1/2 t white wine vinegar
1/2 t salt
1/4 t ground black pepper

Cook pasta according to the package directions in a pot of boiling, salted water.  Drain (Do not rinse).

Meanwhile quarter your boccoini and halve your cherry tomatoes.  Place in a large bowl.  Add your cooked pasta, and stir in the arugula.

For vinaigrette combine all ingredients in a bowl and stir with a whisk until combined.  Add to the pasta salad mix and toss gently to coat all pieces.  Chill for about 1 hour to combine flavors.  Serve cold or at room temperature.

Lynn's Chicken Pasta Salad - An Easter Favorite

Every year I say this, but it's true…

Easter is a favorite holiday of mine!

Memories of shiny shoes and new Easter dresses, Easter egg hunts with all my friends, followed by games...and the special dinner mom would make come to mind.

It's hard to let go of the past and the happiness of being a child. I would say there's nothing wrong with that! (you should see me at Disneyland!) As an adult I tried to incorporate those special feelings into our Easter gatherings as well. For many years I would invite all our friends and set up a wonder party in the courtyard. I would typically make the main course and dessert, while others would bring the side dishes. Potluck style if you will. With the variety of friends we always got so many varied family favorites which made for a wonderful feast. We got to try passed down recipes from wonderful cooks, ethnic dishes which are traditional to their families celebrations, and regional dishes from around the country.

One item that I recall gracing our table quite often was from my long time girlfriend Lynn. She made Lynn's Chicken Pasta Salad for many occasions that it became a 'must have' at our parties. This is super simple to make and very tasty, plus you can adjust it to feed a crowd or a small group of family and friends.

There is something about tradition and the recipes that surround it. You will find that food is associated with certain feelings and they can bring back memories to enjoy over again. This year, I decided to make Lynn's Chicken Pasta Salad for you, to share with on Easter. Bring it to a potluck, or gathering. It's so easy to transport and it keeps well in the refrigerator for several days….if it lasts that long!

Lynn was always partial to leaves so her pasta was always leaf shaped. I switched it up a bit and found some wonderful Easter shaped multicolored pasta from World Market Cost Plus that was just perfect for my dish. The shapes just add that little extra something, but this can be made with another size or shape you prefer!

Feel free to jazz this up with your choice of vegetables, olive, cheese, or whatever! I kept this in line with Lynn's original recipe here but it certainly is a basis for lots of variety.

I'd love to here what your favorite Easter dishes are. What do you love to make over and over again?

Happy Easter, and enjoy Lynn's pasta salad!

Lynn's Chicken Pasta Salad

Serves 8-10

1 lb. pasta, any shape
Olive oil
2 boneless skinless chicken breasts, roasted or poached
8 oz of cherry tomatoes
1 orange, yellow or red bell pepper
3 Tablespoons of chives or green onion, finely chopped
2 Tablespoons of parsley, chopped
1/2 - 3/4 cup Newman's Own Italian dressing

Cook the pasta in a large pot of boiling water according to package directions. NOTE: Make sure to keep the pasta al dente otherwise you will end up with overcooked mushy pasta salad. Drain and place in a large bowl. Immediately toss with several tablespoons of olive oil to keep the pasta from sticking. Allow to cool about 1 hour.

Meanwhile, cut up the chicken in bite sized pieces. Cut the tomatoes in half. Core the bell pepper, removing ribs and seeds. Slice into small to medium dice pieces. Add to the cooled pasta.

Add chives and parsley. Stir to combine all ingredients. Pour dressing over pasta and stir to incorporate. You may serve at room temperature or chill and serve later.